Jägerschnitzel (German Hunter Schnitzel) |

Jägerschnitzel is a traditional dish of the German cuisine from Northeastern Germany and the North-western parts of the former East Germany. It consists of a thin slice of veal cutlet that is fried in butter, and served with sliced apples and a side of gravy. There are many variations of the dish, but the most famous and traditional one is served with sauerkraut and potatoes.

This is a recipe from a German friend of mine.

Let’s face it, meat is amazing. It’s filling, satisfying, and delicious. But it’s not everyone’s favorite food. The problem is that meat is high in fat, sodium, and cholesterol, and most people don’t have a problem with that. But if you’re someone who doesn’t love meat, you’re probably also someone who doesn’t love eating a lot of it. How do you enjoy it without it being all you eat? That’s where schnitzel—or Jägerschnitzel, in German—can help you out.

Jägerschnitzel Is A Traditional German Recipe That Everyone Enjoys!

Let’s get straight to the point: Jägerschnitzel is a wonderful pork schnitzel with mushroom sauce.

Jägerschnitzel – literally “Hunter Schnitzel” in German – is made with fresh pounded, breaded, and fried pork that is then topped in a creamy Jager Sauce with onions and mushrooms.

People seek far and wide for this combination of “Hunter sauce” and a traditional German schnitzel, so we’ve created our own Jaegerschnitzel recipe!

Our Jaegerschnitzel recipe turned out perfectly!

If you’re wondering how to pronounce Jägerschnitzel, it’s “Yag-er-schnit-zul.” The “J” is not pronounced like a J at all!

Lisa grew up eating Jägerschnitzel in Germany, so we have a fairly decent notion of how it should look and taste.

Potato dishes like as potato salad, French fries, and even fried potatoes go well with Jägerschnitzel. If you don’t like potatoes, you may use pasta – such as homemade spaetzle – instead.

Suggestions/Substitutions for the Recipe

Making Jagerschnitzel is simple, however there are a few things to remember while preparing this Jägerschnitzel recipe:

Preheat the oven to 350°F. Preheat the oven to 350°F. Preheat the oven to 350°F. Preheat the oven You don’t want your schnitzel to have any holes in it. Use the smooth side of the hammer to pound the meat rather than the tenderizing side, which is more likely to pierce it.

Jägerschnitzel does not necessarily use breaded schnitzel. Many restaurants in Lisa’s hometown offer hunter schnitzel alongside a non-breaded, fried schnitzel.

If you don’t like breaded schnitzel, just pan fried it without the breading and then prepare the gravy as directed below.

If possible, wipe the mushrooms with a paper towel rather than water (unless they are very filthy). They can soak up a lot of water before changing their taste. If you must clean them with water, do it under running water as soon as possible.

For our Jägerschnitzel, only a smidgeon of freshly chopped parsley!

Butter and flour or cornstarch may be used to thicken the sauce. People in Germany are used to thickening gravy using butter and flour. However, we know that it is not as prevalent in North America.

So, choose your favorite technique and read the recipe card below for instructions on how and when to thicken the sauce using that method (because they are slightly different).

To flavor the sauce, we typically add some thyme. If you don’t have the spice, you may use some Italian spice instead. This has thyme in it, which gives the gravy a wonderful flavor.

If you pour the hunting sauce over the schnitzel too soon (particularly if it’s breaded), it will get soggy. Serve the sauce on the side or drizzle it over shortly before serving.

Step-by-Step Instructions for Making Jägerschnitzel

If you wish to prepare Jägerschnitzel, the recipe card with precise measurements may be found at the bottom of this article.

The Jägerschnitzel recipe process pictures are below for those who wish to follow along with visual step-by-step directions.

Prepare three plates: one for flour, one for egg, and one for breadcrumbs.

Grab three big plates with high edges for the schnitzel.

Fill the first dish with flour, the second with cracked and whisked eggs, and the third with breadcrumbs.

Remove any extra fat.

If desired, trim any extra fat from the pork chops.

Pound the meat to a uniform thickness.

Then, using a meat hammer, pound one pork chop between two sheets of cling wrap – you can alternatively use a freezer bag – until it’s extremely thin.

To avoid pounding holes into your flesh, use the smooth side of the hammer.

When pounded thin, a tiny chop may grow rather big – but be cautious not to break through or cause holes in the flesh.

Season with salt and pepper.

Remove the cling wrap and season both sides of the meat with salt & pepper, then leave aside. The remainder of the meat should be pounded and seasoned.

Using flour, coat the pork chop.

Take one piece of beef and put it on a floured dish to coat it.

Gently press down so the bottom gets floured, then turn the meat and repeat on the other side.

Using an egg, coat the meat.

Lift the meat into the egg plate and put it flat. Gently push into the egg one more, raise, flip, and coat the other side.

Allow any extra egg to drop back onto the dish by lifting the meat again.

Breadcrumbs should be used to coat the pork chop.

Place the meat in the breadcrumbs flat. Lightly press down and coat the whole side with breadcrumbs, then turn the meat and coat the other side.

Place the coated meat on a clean, dry dish and repeat with the remaining pieces.

In a frying pan, heat the oil.

In a large frying pan, heat the oil, lard, or shortening. Put one piece of beef into the pan after the oil is heated (place a wooden spoon in the hot fat – if bubbles form, it’s hot enough).

You may need to cook the schnitzel one or two at a time, depending on the size of the frying pan.

Fry the schnitzel till golden brown.

Fry the meat for 3-4 minutes on medium heat until golden brown, then gently turn the schnitzel in the pan to brown the second side for 3-4 minutes.

Take care not to shatter or damage the delicate exterior covering of the breadcrumb.

Set aside the fried schnitzel.

Place the cooked Schnitzel on a dish and continue to fry the remaining breaded pork chops.

Make sure the mushrooms are clean.

Clean the mushrooms with a paper towel before beginning to prepare the sauce. Unless they’re very filthy, don’t clean them under running water since they’ll absorb the water and lose part of their flavor.

Cuts the mushrooms into slices.

Slice the mushrooms thinly. Peel and finely slice the onion as well.

Onions should be sautéed.

In a medium-large frying pan, heat the oil. On medium heat, add the onions and cook until they are transparent.

Toss in the mushrooms.

Add the mushrooms now.

Cook the mushrooms in a skillet until they seem to be done.

Fry the mushrooms over medium heat until they have lost some of their moisture and are browned and cooked. Make care to whisk the mixture on a frequent basis.

Combine the broth and whipping cream in a mixing bowl.

Now you have to figure out how you’re going to thicken the sauce. You may either put the contents of the pan to the side immediately and melt the butter, then add the flour and stir until it’s completely lump-free.

Alternatively, you may thicken by adding cornstarch afterwards — the decision is yours (we chose the cornstarch method this time).

Add the broth, whipping cream, and thyme (or Italian spice) in a slow, steady stream, stirring constantly.

Allow the sauce to cook for a while.

Allow the sauce to cook over low heat until it reaches the desired consistency.

If you haven’t yet added the flour and butter and want your sauce to thicken even more, dissolve one tablespoon of cornstarch in a little amount of cold water and stir it into the pan.

Return the sauce to a low heat and stir well to enable the cornstarch to activate and thicken the sauce. Season to taste with salt and pepper.

We served our Jägerschnitzel with fries, but any side dish would suffice!

Remove the sauce pan from the heat and serve with the Schnitzel with french fries, fried potatoes, or homemade spaetzle. A little green salad as a side dish is also a good idea.

It’s entirely up to you whether you pour the sauce on top of the Schnitzel, put the schnitzel on top of the sauce, or eat it on the side.

Storage Suggestions

Keep the Schnitzel and the mushroom sauce separate if you have any leftover Jägerschnitzel.

Keep the creamy sauce refrigerated in an airtight container. It should be consumed within 1-2 days.

Similarly, keep the schnitzel in the fridge in a sealed container or bag and eat it within the same time period.

To reheat Jägerschnitzel, pan fried it (or microwave it) and keep the sauce warm in a small saucepan on the stove. Warm the sauce gently without re-boiling it.

FAQ

What exactly is a Jägerschnitzel?

Pork schnitzel with a creamy mushroom sauce is known as Jägerschnitzel. The sauce may be served on top, beneath, or on the side of potato dishes such as french fries or spaetzle.

What makes Jägerschnitzel, Wiener schnitzel, and Rahmschnitzel different?

Jägerschnitzel is pig schnitzel served with a creamy mushroom sauce, Wiener Schnitzel is veal schnitzel, and Rahmschnitzel is veal schnitzel served in a cream sauce (which may or may not include mushrooms).

What kind of wine pairs well with Jägerschnitzel?

Whites may be Riesling, Gewürztraminer, or even a sweeter Chardonnay. If you prefer red wine, go for one that emphasizes the fruit.

What’s the best way to make Jägerschnitzel?

Jägerschnitzel is prepared similarly to German Schnitzel (the schnitzel batter is identical). On the side, make a simple creamy mushroom sauce. Step-by-step directions may be found in the complete recipe above.

Recipes that are similar

You should certainly try these traditional German dishes with a little bit of meat:

Ingredients

Schnitzel is a dish that is popular in Germany.

• 4 pork chops (boneless)
• season with salt to taste
• season with salt and pepper to taste
• a quarter cup of flour
• 2 eggs, big
• a third cup of breadcrumbs
• a third of a cup of fat, shortening, or oil

The Sauce

• Brown champignons, 14 oz.
• 1 yellow onion, tiny
• 1 tablespoon of olive oil
• 3/4 gallon broth (beef or vegetable)
• 1/3 cup heavy cream (more or less to taste)
• a quarter teaspoon of thyme or Italian seasoning
• 1 teaspoon butter + 1 tablespoon flour OR 1 tablespoon cornstarch
• salt and pepper to taste

Instructions

1. Grab three big plates with high edges for the schnitzel. Fill the first dish with flour, the second with cracked and whisked eggs, and the third with breadcrumbs.
2. If desired, trim any extra fat from the pork chops. Then, using the smooth side of a meat hammer, pound one pork chop between two sheets of cling wrap – you can alternatively use a freezer bag – until it’s extremely thin. When pounded thin, a tiny chop may become rather big, but be cautious not to break through or cause holes in the flesh.
3. Remove the cling wrap and season both sides of the meat with salt & pepper, then leave aside. The remainder of the meat should be pounded and seasoned.
4. Take one piece of beef and put it on a floured dish to coat it. Gently press down so the bottom gets floured, then turn the meat and repeat on the other side. Lift the meat into the egg plate and put it flat. Gently push into the egg one more, raise, flip, and coat the other side. Allow any extra egg to drop back onto the platter as you lift the meat. Place the meat in the breadcrumbs, flattening it out. Lightly press down and coat the whole side with breadcrumbs, then turn the meat and coat the other side. Place the coated meat on a clean, dry dish and repeat with the remaining pieces.
5. In a big frying pan on the stove, heat the oil, lard, or shortening. Put one piece of beef into the pan after the oil is heated (place a wooden spoon in the hot fat – if bubbles form, it’s hot enough). You may need to cook the schnitzel one or two at a time, depending on the size of the frying pan. Fry the meat for 3-4 minutes on medium heat until golden brown, then gently turn the schnitzel in the pan to brown the second side for 3-4 minutes. Take care not to shatter or damage the delicate exterior covering of the breadcrumb. Place the cooked Schnitzel on a dish and continue to fry the remaining breaded pork chops.
6. To prepare the sauce, first wipe the mushrooms clean with a paper towel; do not clean them under running water unless they are very filthy, since they will absorb the water and lose part of their flavor.
7. Slice the mushrooms thinly. Peel and finely slice the onion as well.
8. In a medium-large frying pan, heat the oil. On medium heat, add the onions and cook until they are transparent. Add the mushrooms and sauté over medium heat until they have lost part of their water content and are browned and cooked. Stir often.
9. To thicken the sauce, put the contents of the pan to the side immediately, melt the butter, then stir in the flour until it is lump-free. Alternatively, you may thicken by adding cornstarch afterwards – the decision is yours.
10. Add the broth, whipping cream, and thyme (or Italian spice) in a slow, steady stream, stirring constantly. Allow the sauce to boil over low heat until it reaches the desired consistency. If you haven’t yet added the flour and butter and want your sauce to thicken even more, dissolve one tablespoon of cornstarch in a little amount of cold water and stir it into the pan. Return the sauce to a low heat and stir well to enable the cornstarch to activate and thicken the sauce. Season to taste with salt and pepper.
11. Remove the sauce pan from the heat and serve with the Schnitzel with french fries, fried potatoes, or something similar. It’s entirely up to you whether you pour the sauce on top of the Schnitzel, put the schnitzel on top of the sauce, or eat it on the side (though it’s a long-debated issue).

Notes

• Because butter has a low smoke point and has a propensity to burn, don’t cook the Schnitzel in normal butter. We strongly advise using lard, vegetable shortening, or a high-smoke-point oil (e.g. avocado oil). Regardless of what you use for frying, you should keep an eye on the heat in your pan.
• Leftovers may be kept in the fridge for 1-2 days in airtight containers. To prevent the breaded meat from becoming soggy, keep the schnitzel and the mushroom sauce separately.

Information about nutrition:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 860 calories 62g total fat 24g Saturated Fat 1 gram of trans fat 34g of unsaturated fat 250 milligrams of cholesterol 692mg sodium 31g carbohydrate 4 g fiber 5 g sugar 47 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

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